Skinny-ish Chocolate Cherry Muffins

April 9, 2014

Skinny-ish? That’s because I can’t completely call them skinny after I removed the whole wheat flour and added more chocolate chips. Can you blame me?! This is another recipe from the awesome blog, Sally’s Baking Addiction. She seriously has everything. And these chocolate cherry muffins are SO good, especially when they’re warm – whether that’s fresh out of the oven or wrapped in a paper towel and zapped in the microwave. The melty chocolate, sweet cherries… great combination. The store I went to was out of fresh cherries [and after Euro grocery store hopping, I am averse to going to multiple grocery stores unnecessarily] so I used frozen cherries. Just give them a rinse and then slice them up like fresh ones. Super simple recipe with very simple ingredients and no mixer needed which is always a bonus. Remember not to overmix the batter – over handled batter results in dense, dry, heavy muffins.

Ok now it’s time to make some non-muffin recipes. There have been a lot lately so I’m going to change it up. Maybe, just maybe, I’ll come up with something super healthy. Here’s to hoping 😉

Fill each muffin cup almost to the top. Sprinkle a few chocolate chips on top of each muffin.

Bake for 5 minutes at 425°. Reduce the temperature to 375° and bake for an additional 13-15 minutes or until a toothpick is inserted in center and comes out clean.

Allow muffins to cool in muffin tin for a few minutes before removing to wire cooling rack to cool completely. (Allowing the muffins to sit in the muffin tin will help them come out easier than if you try to do it when they are piping hot.)